White bread loaf

Originally added 2018-06-08

Quantity

• 1 x baking loaf tin

Ingredients

• 500g Flour
• 14g Dried yeast
• 1 Teaspoon (5g) of baking powder
• 2 Teaspoons (10g) salt
• 320ml water at room /warm temp

Method

1. Place the flour into a mixing bowl and add the salt in on one side of the bowl and the yeast on the other side
2. Pour the water over the salt then roll you hand around the bowl until all the water is mixed in and you have a loose dough and the bowl is relatively clean
3. Transfer the dough onto a clean work surface with a little sprinkled flour so it doesn't stick
4. Knead the dough for 5-10 minutes until it is smooth and stretchy
5. Roll the dough up into a ball and place back in the mixing bowl
6. Cover the bowl with a cloth or cling film and leave to prove for 1 hr or until it doubles in size, depending on how warm it is
7. When the dough has proved, scoop it out onto a clean work surface and knead for 2-3 minutes
8. Place the dough into the loaf tin and leave to prove again for 45 mins to 1 hr until it doubles in size
9. Pre-heat the oven to 200c, bake the bread for 25-30 minutes until golden and hollow sounding when tapped underneath